Salmon and sweet potato traybake

45 min · 4 servings · 560 kcal

Nora Beckett · @nora_beckett

One tray, four portions, about 34 g protein each. The sweet potato goes in 15 minutes ahead of the salmon — that offset is the whole recipe. Keeps 3 days.

Ingredients

• salmon fillets600 g
• sweet potatoes800 g
• green beans300 g
• olive oil3 tbsp
• lemon1 pc
• dried oregano1 tsp
• garlic cloves2 pc
• salt and pepper1 to taste

Instructions

1. Heat the oven to 200 °C. Cut the sweet potatoes into 2 cm cubes, toss with 2 tbsp oil, salt and pepper, and roast 15 minutes.
2. Trim the green beans and crush the garlic.
3. Push the potatoes to one side of the tray. Add the beans and the salmon, skin down. Brush the salmon with the remaining oil, scatter the garlic and oregano, season.
4. Roast a further 15–18 minutes. The salmon is done when it flakes at the thickest part — 4 minutes past that and it is dry, so check early.
5. Squeeze half the lemon over the tray, cut the rest into wedges for serving.
6. Divide between four containers. Fish keeps less well than meat: eat within 3 days.

Per serving